Inspection Report

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

Addl Notes: 2ND CONSECUTIVE VIOLATION Observed cook use gloved hands to crack and cook raw shell eggs then immediately handle clean utensils, a clean plate for immediate service to a resident, and clean equipment in the toaster area, without removing gloves and washing hands. Inspector notified PIC about the contamination of the equipment and that employee must remove gloves and wash hands. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 26

Description: Pasteurized Foods Used; Prohibited Foods Not Offered

Comments:

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G) - Priority: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed raw shell eggs stored in a reach-in on the cook-line and eggs offered "any style" on the menu. Observed 3 eggs, ordered and cooked sunny side-up with the yolk and part of the whites uncooked, plated in the expo window and served to a resident. According to cook and PIC, the raw shell eggs are being served undercooked, such as fried and sunny side-up eggs. The establishment usually uses pasteurized shell eggs and had recently received the raw shell eggs in error. Cook will not serve any undercooked/cracked/combined raw shell eggs for the remainder of the breakfast service and in the future unless pasteurized shell eggs are used. Discussed the use of raw shell eggs and pasteurized shell eggs when serving an HSP. Raw shell eggs can ONLY be used for hard-boiling, for baking goods such as cakes, muffins and meatloaf or fully cooked for a single order and immediately served. Pasteurized eggs MUST be used for any egg or as an ingredient of a food that will be served undercooked, and eggs that are combined. Discussed the hazards of serving raw shell eggs to an HSP. Raw or undercooked eggs are particularly hazardous because the virulent organism Salmonella may be present in raw shell eggs. Salmonella often survives traditional preparation techniques. It survives in a lightly cooked omelet, French toast, stuffed pasta, and meringue pies. Pasteurized eggs provide an egg product that is free of pathogens and is a ready-to-eat food. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed several wet wiping cloths in use on cook-line and the expo area. PIC placed the wiping cloths into a sanitizer bucket. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. Corrective Action: Corrected at time of inspection.